Line a 9- by 13-inch baking pan with parchment or wax paper so that you have overhang.

In a small pot over low heat, warm the nut butter, honey, and applesauce until melted. You want a sauce that is loose enough to cover the popcorn kernels and become evenly distributed amongst them. You may need to whisk in some olive oil (a couple of tablespoons) to achieve this consistency.

In a large bowl, mix together popcorn, nuts, pumpkin seeds, coconut, sunflower seeds, and flax seed. Pour over the nut butter mixture and mix until thoroughly combined.

Dump into the prepared pan, then use plastic wrap to mush the mixture down evenly. Freeze overnight, then slice into bars! Store in the freezer.

I strongly recommend you don't make these bars, especially if looking for portability. They need to stay cold, they crumble, and they are sticky on the hands. The flavor is good but these are a waste of good nuts. Definitely did not perform as advertised. Highly disappointed...

I thought these were delicious! The bars don't hold up great but I don't mind because the taste makes up for the mess. I even poured the extra peanut butter/applesauce/honey syrup over my leftover popcorn.

I made these last week and was also disappointed. Like Hippolyta mentioned already, the popcorn is unpleasantly soggy. The flavor is tasty enough, but the texture is quite off-putting. But I can't bring myself to throw the remaining bars away because I used so many expensive nuts in them!